Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Monday, April 29, 2013

Skillet Chili Mac

It's been a crazy couple of months around here. I won't go into details about it because it's mostly stuff that isn't all that interesting or appropriate for a food blog, but suffice it to say that there have been challenges... doctors, female issues, a health scare, and yes, even surgery, technically two, and probably another one coming. It's been a little stressful. And that's not even counting all the copyright violations with this new viral epidemic of out of control Facebook recipe pages, that clip and re-post content from blogger's sites, like mine. Whew!

Besides living a real life outside of the posts here on Deep South Dish, and all the chatter on the Facebook page, I also write a column for a bi-monthly print magazine called Eat. Drink. MISSISSIPPI. It's a small, fairly new magazine, about Mississippi food - restaurant reviews and recipes, foodie places and food writers, and bloggers, like me! I was approached by the publisher pre-launch, and it's been a fun gig. I love that I can be authentic, because my publisher doesn't make me conform to what she thinks my style ought to be to fit in with the style of the magazine. Heck, she doesn't even require me to follow a theme.

Some of the featured recipes from my column!

There's no fancy photo shoot or food stylists, no people stylists or food photographers - no fanfare whatsoever. Just me writing a column just like I do here, that features a recipe or three that were written, cooked and photographed by me, myself and I, and not a bunch of professionals. So, it's not fancy, but you will recognize it as my work - my creations, my recipes, my writing, just as you have always seen it right here. Being able to contribute to that magazine sort of brings me back to what my first choice in career was supposed to be - journalism.

I made that decision way back in junior high school, and spent the entire summer of my 8th grade year preparing to qualify for a very limited admissions to get me that coveted spot in the journalism class. To my delight, I was accepted, only to be derailed by something called desegregation of our school systems, and a forced busing of students to different schools all across Biloxi, that ripped me out of my school in my graduating year, and transferred me to another school across town. One that did not have a journalism program. My young mind had no idea what all that desegregation business was about at the time, but I did know that I had worked all summer for something that was unfairly stripped away from me by a bunch of adults who seemingly had no concern about my interests.

All of that to say, with all that's been going on, you may have noticed a slow down here at the website because writing, which generally comes quite easy to me, has been hampered. I even had a bit of writer's block on my column this time. Jumbled thoughts occupied my mind instead of cohesive sentences, but, thankfully it all ended up coming together and finally got submitted. It's just been a rough couple of months y'all.

This chili mac, one pot supper, is just the kind of meal that fits right into craziness like these months. It's easy to make, pretty hearty for a meat loving fella like mine and tastes really good. Like regular chili, it's fairly heavy in chili powder, so if you're not accustomed to using that much, as always, start with a little, taste, and then adjust.

Heat the oil in a large lidded skillet over medium high heat; add the onion and peppers, and cook for about 4 minutes, or until vegetables are tender. To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink. Drain off any excess fat. Stir in the chili powder, cumin, oregano and salt and pepper; taste and adjust seasonings.

Cook's Notes: I was conservative with the cheese here using one cup - feel free to increase that as you like. May also substitute 1/2 cup uncooked long-grain rice for the pasta. I used one tablespoon of chipotle chili powder with 1-1/2 tablespoons of regular chili powder; with that as written, this chili is quite fiery. I also used Hunt's fire roasted tomatoes, using my kitchen shears to break them up smaller. You may also substitute 1 (10-ounce) can Chili Fixin's or diced tomatoes with green chilies (like mild or original Rotel) for the regular diced, but be mindful of the other heat elements that you use in the recipe. For more juice, add in additional tomatoes and/or sauce; to transform to a soup, add beef broth.

Chili Cornbread Casserole Variation: Prepare chili as above in a deep, oven safe skillet, except omit the pasta and water. Cook on stovetop for 20 minutes covered. Meanwhile, mix one (approx. 8 ounce) cornbread mix according to package directions and using a knife, spread batter to within about a half inch of skillet edges. Transfer to a preheated 375 degree F oven and bake, uncovered, for about 25 to 30 minutes, or until cornbread topping is golden brown.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

61 comments:

Mary, I have always enjoyed reading your blog and preparing your recipes (although I haven't always commented). I am sorry to hear about the challenges you have faced recently, but I can tell you are a strong woman. Please know that your readers are out here cheering you on. Best wishes.

Mary, I have commented here on many occasions, always loved your blog & your Facebook, and having grown up on the Gulf Coast myself, have felt a sort of "sisterhood" with you because we seem to have so much in common (except my cooking skills cannot even begin to compare with yours!!). That being said, I was a bit distressed to read you have been experiencing some health issues and hope and pray all works out well for you and that this will soon be behind you. I am sure I speak for most of your readers when I say how much I treasure the recipes you so generously share with us, as well as your writing style, which is so friendly and downright Southern! Sending blessings and prayers to you from Virginia; please be better soon!

I love your blog, too. Originally from Alabama, now exiled to the Pacific Northwest, Southern bloggers are my favorites. Them there yankees just can't cook worth a hoot , y'all. Can't decorate, either. :-)Hope your medical issues will soon be behind you. Prayer is a very powerful thing. Hugs and prayers and sweet tea just for you!

Had a feeling something was going on because of the lack of new recipes and such. I just chalked it up to writer's block or busy life issues. Happy to hear things are settlin' down. Those FB recipe sites have been driving me crazy. I've actually gotten into an argument with a woman that was stealing food pics, posting the recipes and not giving the blogger the credit or providing the link. I have friends that are bloggers and I follow quite a few different blogs and it really ticks me off when people steal their material. Actually, I have informed a few bloggers about the theft of their recipes. Also, I started linking the original bloggers post to the pics/recipes on those FB pages. Just ticks me off... Okay... rant over... So, all this to say, thank you for the recipe. I think I'll try to 'healthy it up' by using low fat sausage, low fat beef, low fat cheese and some whole wheat pasta. Bet this would be good if I added in some zucchini too. Now I'm getting hungry.

Yes, you can play with this one and make it a little bit lighter for sure! I'm so happy that there are people like you to let bloggers know when our content has been taken. I've found the best thing for me to do when somebody lets me know, is just simply report it and have Facebook remove it. It does no good to engage with those pages and try to be polite - it backfires! And FB doesn't seem to enforce the rules about multiple complaints to take down those pages. They have big numbers & for FB that means traffic & ad revenue.

Thanks again for letting bloggers know when you find it though. We ALL appreciate that!

It does Chris! It's been a rocky ride & we just had the youngest grandchild in the hospital the past few days on top on that (he is okay, thankfully) so it ain't over yet! Whew!! Yeah, the FB thing has literally gone viral. People create pages where they upload our pictures & often our recipes though sometimes they park one or the other with mismatches too. Generally they don't have websites associated with them but some are taking those recipes and publishing them cookbooks for sale! Unbelievable.

Hi Ana! I'm just a small blogger without a test kitchen :) but I do 'estimate' most of my recipes as 4 to 6 servings unless otherwise noted. However, please understand that is just my guess & only an average. It really just depends on the appetite of your family - but most will feed 2 adults and 2 children on average.

Mary you hang on in there honey, it's alright maybe down right scary at times we love ya darling take good care. I feel like I know you. Sometimes life comes busting in causing a raucous and your head swimming you end up with callouses on your knees from praying so hard. Like my granny would say this too shall pass. Sometimes you in the thick of it and you can't see no way out but there is a clearing, it's a coming. If you need to talk, go ahead and talk honey, you got my email use it if you need to. We all may can tell you some things going on in our lives too, I know I can. Keep the faith, keep your chin up. Sending you hugs and lots of Christian love.

Now to this skillet meal. I don't know why anyone would want to use that box pasta meal stuff when you can make this so easy. YUM

This has become a regular menu item in our house. I've changed a few things, not going to go into all of it, but I will say that I subbed celery for the bell pepper since my daughter prefers it. Love that crunchy celery. Thanks for giving me a one-skillet meal that's so easy to make and not so messy. It's great for the summer too because I'm not in a hot kitchen forever.

I am going to make this today! Sounds great! I would like to share the recipe on a forum I belong to and link the recipe to your blog! I take my own pictures so I would just be sharing the recipe if that's ok!

Hi Kathy! Please no copying and pasting of the recipe text but if you would instead provide only a link with your photo back to this page instead: http://www.deepsouthdish.com/2013/04/skillet-chili-mac.html I'd be grateful! Thanks!!

This looks so good and I'm going to make it today! I would like to share the recipe on a forum I visit and Pinterest and link the recipe back to your blog if that's ok! I take my own pictures so it would just be the recipe! Thanks!

Hi Mary, it's been a while since I've dropped you a note to say hi, and thanks once again for your recipes...especially for the heart behind them. 2013 has been a nasty year here too...on the bright side...there are only 63 days of it left!! Then we can close the back door on it, and open the front door to a brand new start! Still hoping to see your very own cookbook on the shelves of the big stores up here...it would be one of the best ever created, and one of my most treasured. Take good care of you Miss Mary...and thanks again. God Bless!

Background: I'm from Long Beach, MS. My girlfriend's from Gulfport. I'm a picky eater. I have a secret recipe stash on my Chrome account. In that stash, I have the most scrumptious-looking recipes that I could find. This is 1 of them.

Story: Almost every Saturday, I bike to her house. When I do, she makes me something special from my stash. On 11/9/13, she made me perfect potato soup. & it was better than my mom's!! That goes to show you I have REALLY good taste. Yesterday, I wasn't able to see her b/c I had to go to USA Day. This Saturday, she's going to make THIS recipe!!!! I can't wait to try it!!!! & trust me, for your recipe to be in my stash is something special. So thanks for the recipe!!!!

P.S. If I sound stuck-up or anything like that, I'm not trying to be like that. I have almost no social or communication skills, so I can come across as not nice. So take this message as a compliment, b/c it is. Also, I'm 17.

She actually made it for me today. There were some circumstances getting in the way of her making it for me on that day. Well, she was just too tied down with college. But she made it for me today & it was delicious!!!! A nit too spicy though. So I told her that next time, she needs to cut down on the jalapenos. But other than that, it was amazing!!!!

She actually made it for me today. There were some circumstances getting in the way of her making it for me on that day. Well, she was just too tied down with college. But she made it for me today & it was delicious!!!! A nit too spicy though. So I told her that next time, she needs to cut down on the jalapenos. But other than that, it was amazing!!!!

Every single time I make this, I share it. I can not get over how wonderfully delicious it is and EASY. It cooks so fast, yet tastes like it's been simmering all day. We are a house full of picky eaters so I do adapt it some to our tastes. I leave out the onions (I use dry minced), peppers and jalapenos. I use ground turkey instead of beef and I change up the beans to whatever I feel like eating that day. Today it was black beans. The spices and breakfast sausage, along with the pasta and cheese is what makes this dish sooooo yummy! I'm so happy I found it, and as I said, I share it constantly with my friends. My kids have even requested that I make sure to put it in a recipe book for them to make when they grow up and move out...I'd say that speaks volumes right there. :)

Glad to see you back in the driver's seat! As you have read so far, you have been missed by a great bunch of people. Take it slow and build your strength back up. No need to rush. Glad you're OK. Paul from Orlando and yes I cook. ;)

Your site is FABULOUS!!!!! Thank you so much for freely giving of yourself and your delicious recipes. I'm telling anyone I can about your site. Annette Hunt, an original G.R.I.T.S. Born in Gainesville, GA, raised in Miami, FL by a mother who obviously didn't realize she had left Georgia. Lol. Bless her heart! I'm so very thankful that she did. I'm a better woman for it.

Thank you so much Annette! This blog became my outlet after so many things in my life changed following Hurricane Katrina & notes like this really let me know that I've done the right thing to focus my energy on what I love - eating & cooking!

I found your recipe on Pinterest. I made this for dinner tonight and received raves all around the table. We really enjoyed the chili mac and I will keep this recipe in continuous rotation. Thank you! I hope all is well and pray for many blessings to come your way!

Hi Jenn! Firstly, thank you so much for those blessings - I sure can use them right now!! And welcome to Deep South Dish! I'm so glad you found your way here and especially that the recipe that you tried from Pinterest met your expectations. Thanks also for taking the time to come back by and leave your positive feedback - I really do appreciate that!

Hey Mary! I finally made this today after having had it pinned for like a year. So so so so so yummy! I used hot sausage (we love our hot sausage in NOLA!) and it's nice and spicy! Thanks so much for the recipe, and for ALL of your delicious recipes! Take care!

You are my "go to" for recipes. Your cooking style and recipes are just like what I have been brought up eating and cooking. I know if I want to bake a ham, throw together a casserole, or try something new - your recipes are tried and true and will be delicious.

I am sorry to hear that you have had some trying times lately. Just know that a lot of people appreciate you! :)

I don't know how I missed this but glad I came across it today. Sounds right up my alley!! Pinning it!!

We've come a long way since this was written and gone through a lot. My Dad dying in Feb. 2013, my Mom in Feb.2014 and my health has kicked my, well you know!! I was sick for most of 2014 and going through tests since September and still no definite answer. They are testing for Myasthenia Gravis and a few other possibilities. I sure hope they get me straightened out soon and the rest of 2015 can be better. Hope you have a healthy happy 2015!!

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog.

Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

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